I love to read other people's blogs; I guess it's the voyeur in me wanting to know how other folks live, what they do for fun, what they cook and eat. I especially like to broaden my culinary horizons. It felt like the stars aligned when I saw a fellow blogger mention cream of apple and parsnip soup he and his partner served at a recent dinner party they hosted because for the first time in my life I had purchased parsnips! I've never even eaten parsnips and had no idea what to do with them, so I was happy for the inspiration (Thanks Steve!). I even had apples on hand - can't remember the last time I bought them in Belize - usually you can find only red delicious at the produce stands but this time I found Gala and Granny Smiths. Other finds were wonderfully fresh leeks, which are hit or miss down here, and fresh cream from a Belize dairy. I searched online for recipes, found 3 that looked reasonable, and combined the best parts to make my first ever dish using parsnips - Cream of Roasted Parsnip, Leek, and Apple Soup.
|Plenty of counterspace next to the air fryer in the outdoor kitchen
|I cut up the whites of the leeks and the parsnips for roasting.
|Leeks sliced open on the bottom basket.
|Parsnips on the top basket. All spritzed with olive oil. I put a spacer basket between the leeks and the parsnips for good air circulation.
|Nearly 6 cups of loosely packed leeks and apples.
|Into a quart of duck broth from our Christmas duck.
|After 10 minutes, the parsnips were just beginning to brown. Turned the slices over and spritzed with more olive oil for the last 15 minutes.
|Added the roasted veg and crushed garlic to the pot and simmered for 15 minutes while thinking "oh my gosh - I hope the immersion blender is up to this because I really don't want to use the regular blender."
|Kickass immersion blender.
|Fresh cream from the dairy, so wonderfully different to the cream you get in the US.
|Cream of Roasted Parsnip, Leek, and Apple soup.